I have a stout that I want to add coffee grounds to on secondary. Should I boil them in water to sanitize or just throw them in? My guess is that the alcohol content is high enough that I don't have to worry about it. I was just wondering what the common practice is.

my personal preference for handling coffee in a brew is to brew it up at a very high strength. it will gert hot enough in your coffee maker to sanitize it, but that's probably not terribly important since, as you said, the beer will already be antiseptic enough to kill the random nasty.

Oh... and I add the brewed coffee at bottling time until it suits my tastes.

Boil the water (1 or 2 cups depending on how much coffee you're trying to add) WITHOUT the grounds, cool it to about 180 degrees F, add the grounds, and steep for about 10 minutes. You'll be brewing coffee and pasteurizing at the same time.